Ice Cream Sundae Pie

5 from 3 votes

This Ice Cream Sundae Pie is piled high with scoops of your favorite ice cream dripping with a rich, dark chocolate raspberry sauce on a crunchy chocolate crust! An easy, make-ahead summer dessert everyone will love.

Course Dessert

Cuisine American, Ice Cream

Prep Time 20

Freezing/Inactive Time 2

Total Time 2 20

Servings servings

Calories 671kcal

Author Kim Peterson

Equipment

Ingredients

CHOCOLATE RASPBERRY SAUCE

½ cup whipping cream
1 tablespoons unsalted butter
1 tablespoons light corn syrup
¼ cup seedless raspberry jam
4 ounces bittersweet chocolate , chopped
1 teaspoon vanilla extract

CRUST

7 ounces chocolate wafer cookies , broken into pieces
5 tablespoons unsalted butter , melted

ICE CREAM and TOPPINGS

3 quarts your favorite combination of ice cream (we used 3 flavors)
Toppings: reserved chocolate sauce, whipped cream, fresh raspberries, maraschino or fresh cherries

Instructions

CHOCOLATE RASPBERRY SAUCE

Combine cream, raspberry jam, butter, and corn syrup in a medium saucepan. Bring mixture to a simmer.
Remove from heat. Add chopped chocolate. Slowly whisk until melted and smooth.
Stir in vanilla. Let cool for at least 30 minutes. (Can be made 5 days in advance. Cover and chill. Let sauce come to room temperature before using.)

CRUST

Finely grind cookie pieces in a food processor.
Add melted butter. Process until combined and crumbs are moistened.
Press crumb mixture onto bottom and sides of a 9-inch pie dish. Freeze for 15 minutes to set.

ASSEMBLY

Spread 2-3 tablespoons of sauce onto the crust.
Using about half of the ice cream, alternate scoops on the sauce covered crust in a single layer. Drizzle about ⅓ cup of sauce over ice cream.
Top the first layer of pie with remaining ice cream, alternating scoops of flavors, and mounding in the center. Drizzle about ⅓ cup sauce over top.
Freeze pie until firm, at least 2 hours, or overnight. (Can be made 5 days ahead. Once set, cover pie tightly and keep frozen. Cover and refrigerate remaining sauce.)
When ready to serve, pass around warm chocolate raspberry sauce separately. Top with whipped cream, raspberries and/or cherries, as desired.

Notes

Recipe Tips

Prep: Make the sauce ahead of assembling so it has time to cool. If you make it ahead, let it come to room temperature before proceeding.
Crust: The finer the cookie crumbs the better they’ll adhere to form a crust that doesn’t fall apart.
Assembling: If the ice cream starts to become too soft, place cartons and the pie back in the freezer to set up.
Serving: Run a sharp knife under hot water for easier slicing.

Nutrition